In One and Done, Jesse Szewczyk creatively transforms the beloved flavors of Buffalo chicken dip into a one-pot pasta dish that’s both comforting and easy to make.
The dish highlights the importance of properly measuring water to achieve the perfect sauce consistency—too much makes it runny, too little leaves it too thick.
Instead of making a traditional roux, using grated cheese coated in cornstarch simplifies the process, helps create a smooth cheese sauce, and enhances the dish's creaminess.
This pasta is topped with crumbled blue cheese and celery, making it a weeknight meal that not only captures the essence of Buffalo chicken dip but is also deeply satisfying.
Collection
[
|
...
]